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This qualification reflects the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates:

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138

Packaging Rules:

Total number of units = 25
30 core units
Plus 7 elective units
The elective units can be any mentioned below or any subjects (Cert II/ Cert III / Cert IV / Diploma) offered within the school of hospitality or any other training package

A minimum of IELTS 5.5 is required.
International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.